This zucchini tart will be a tasty side dish or antipasto. The recipe is drawn from The Art of Eating Well (Random House, 1996), my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- See Below
Preparation:
Cut the zucchini into cubes the size of hazel nuts, sauté them in butter, and season them with salt and pepper. Transfer them to a heat proof dish, dust them lightly with grated Parmigiano into which you have mixed a pinch of nutmeg, and pour a firm béchamel sauce over them (see instructions if need be). Brown the dish in the oven, and serve them either as an entremet, or with boiled meat or a stew.
